Ajoblanco Cold Soup
Ingredients
1 cup
blanched Marcona almonds
2 tsp.
GOYA® Minced Garlic
3 cups
cubed crustless crusty bread (day old)
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tsp.
GOYA® Sherry Vinegar
Garnish
½ cup
chopped red or green grapes
2 tbsp.
thinly sliced fresh basil, optional
1 tsp.
lime zest, optional
About
Spanish Cold Soup
Traditional Ajoblanco Cold Soup, a classic chilled soup made with garlic, almonds, bread and GOYA® Extra Virgin Olive Oil, for a soup with a smooth, velvety texture and a well-balanced taste. This Spanish soup makes a wonderful summer meal on hot days.
Directions
Step 1
In blender, purée almonds, 3 cups cold water and garlic until milky. Add bread, 2 tbsp. oil, vinegar and Adobo seasoning; pulse until smooth. Strain through fine-mesh strainer. Refrigerate in airtight container for at least 2 hours or up to 2 days.
Step 2
Divide among large shot glasses. Garnish with grapes, basil and lime zest. Drizzle with remaining oil.